Posts tagged vegetarian

Pea pea balls

Shhhhhhh. Can you hear that? That’s right…… Listen again……… Got it? Yep. The glorious sound of silence as the kids head back to school.

Just quietly, I might be missing them a teeny bit.

The stretch of free time does allow me some uninterrupted cooking before the end of the day though. These ‘pea pea balls’ are the latest hit snack around here. The fun name has the kids laughing enough that they’ve scoffed a few down before they even think to ask what’s inside.

vegie-smugglers-pea-balls

Pea pea balls. Not poo poo balls.

Pea Pea Balls

2 slices wholemeal bread
1 1/4 cups peas (thawed if frozen)
400g can chickpeas. Rinsed, drained.
1-2 tbsp mint
1/2 tsp cumin
1/2 tsp sumac (buy from good greengrocers – so delicious and worth getting your hands on – if you can’t find it replace with lemon zest)
1/4 cup grated parmesan cheese
1 egg
Pepper (optional)

Olive oil spray

Serve with yoghurt & sweet chilli sauce

Preheat the oven to 200C. Line a baking tray with non-stick paper.

In a mini or full-sized food processor (or a thermy) blitz the bread into breadcrumbs. Add in the rest of the ingredients and process until you’ve got a thick paste.

I’d say ‘roll’ balls of mixture, except it’s a sloppier mix than that, really you’re just going to use spoons to shape dollops into bite-sized pieces on the oven tray. Spray with oil. Bake for 20 minutes. Flip then over and spray again and bake for another 10-15 until golden and firm. Serve warm with yoghurt & sweet chilli sauce.

Makes enough to feed 4-6 people as a snack.

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Rock your BBQ with these bowls of magic…

So we’re about to smack straight into the celebration season. Possibly you’re like me, with a list of weekends ahead that hold the promise of bubbles, nurofen and oodles of food.

Whether you’re hosting or being a guest, there’s no better way to get into the party vibe than with food that looks a bit more fancy and special than usual. So why serve a boring run-of-the-mill green salad when you can shift to colourful and fun dishes like this one.

Fregola is a cute little Sardinian pasta, similar looking to cous cous but more of a hot-cousin version that has been down the gym for a serious work out. Usually it’s toasted and has a slight nutty flavour. If your local shop doesn’t stock it, substitute with wimpy, regular cous cous.

This dish gets more pink as it gets tossed about, which is PERFECT, because, you know… PARTY.

Colourful, festive, impressive AND super tasty.

Colourful, festive, impressive AND super tasty.

Roast vegie & fregola salad

Serve this dish warm or cold. It’s fancy enough to be great with roast meats or a nice change from your usual array of BBQ sides. Crumbled feta is also delicious on top.

1 1/4 cups dried fregola (toasted if you can find it – I get mine at the local posh greengrocer)
1/4 cup olive oil
1 tbsp apple cider vinegar
2 tbsp orange juice (about half an orange)

5-6 baby beetroot
4 carrots, peeled, cut into 4-5 cylinders
Olive oil (to drizzle)
1 red onion, cut into thick wedges
1 baby fennel, cut into thick wedges
1/2 punnet small tomatoes (any type will do)
1 red capsicum, cut into large squares
salt & pepper
Juice & zest 1/2 lemon
Parsley

Cook the fregola according to packet directions. Drain, pop into a salad bowl and toss through the combined oil, vinegar & orange juice. Set aside.

Preheat the oven to 200C. Wrap the beets in foil. Pop them in the oven for about 45-50 minutes until you can easily pierce them with a skewer. Set aside to cool slightly.

Meanwhile (use a second shelf in the oven), chuck the carrots in a small roasting tray. Pour over some olive oil and salt & pepper and bake for 20 minutes. Remove and mix in the onion wedges and fennel (add oil if looking dry). Return for 20 minutes then add in the tomatoes and capsicum and bake for another 20 minutes.

Peel the beetroot (kitchen gloves are a good idea). Cut into easy-to eat size pieces and add to the fregola. Also tip in the veggies and mix everything through including the parsley and lemon juice.

Serves 6-8 as a side dish.

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Other salads that will do the schmancy party trick….

Asian noodle salad

Asian noodle salad

Pumpkin & haloumi salad.

Pumpkin & haloumi salad.

vegie smugglers panzanella

So delicious, the kids might just join in for this one.

There’s a bunch more salad & side recipes in the ‘Entertaining’ section of Vegie Smuggler’s Kitchen Collection. And if you use code ‘xmas2015’ you can buy it right now for 10% off. Valid until Nov 31, 2015.

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This dinner WINS nutrition (and the kids love it)

Walnuts are generally considered to be a pretty fantastic nutritional addition to the modern diet (unless, you know, you’re like anaphylactically allergic to them, in which case they’re a deady-bones type addition and worth avoiding). They’re full of awesome quantities of most stuff that’s good for you including omega 3 fatty acids and a range of minerals.

General consensus seems to be that introducing nuts to non-allergic kids is safe from 12 months. Serving kid-friendly pasta like this recipe is a good way to reap the health benefits without choking your little loves on whole kernels.

Also, this dish is like ‘Where’s Wally?’, except in a ‘Where’s zucchini?’ kind of way. If you have one of those fancy contraptions that will turn vegies into pasta twists then feel free to swap out all the pasta in this recipe. However my kids do love the tooth feel of a bit of traditional pasta and I find the zucchini just melts through effortlessly.

As is, this recipe is a total win-win-win at my place, but as always, I won’t take offence if you change it up to suit your household.

Herbs and capers 'adult' this dish up to schmancy levels.

Herbs and capers ‘adult’ this dish up to schmancy levels.

Broccoli & zucchini pasta with walnut sauce

This is adapted from a Nigella Lawson recipe.

1 1/4 cups whole walnuts (toast them in a dry frying pan if you have a few minutes, but don’t fret if you can’t be bothered)
1-2 cloves garlic (depending on how stinky you like to be)
1 slice bread (no crusts) – soaked in 1 cup milk
1/3 cup olive oil
250g dry linguine or spaghetti
1 head broccoli – cut into dainty florets
2 zucchinis – use a peeler or mandolin to slice them thinly lengthwise then use a knife to cut them into long strips that are a similar size to your pasta.
1/2 cup grated parmesan cheese
Salt & pepper

Add the walnuts, garlic, soggy bread, milk and oil into a food processor (my little mini one just manages to fit everything). Season well and blitz to form a smooth sauce. Set aside.

Bring a large pot of salted water to the boil, cook the pasta according to packet instructions. BUT – add in the broccoli 4 minutes before the end of cooking and then add the zucchini 2 minutes before the end of cooking.

Drain the pasta & veggies. Return to the cooking pot and tip over the walnut sauce. Mix through well. Season super well (this dish really does need tonnes of salt & pepper).

Mix through the parmesan. Serve the kids as is – adults might like to add some torn basil, parsley, anchovies or capers.

Serves 2 adults & 2-3 kids (this portion size is dainty as the dish is rich – serve with a side salad).
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Ohh! It's called

Ohh! It’s called “Kitchen Collection”

There's a section on basics, then a chapter for snacks and lunchbox items...

There’s a section on basics, then a chapter for snacks and lunchbox items…

Then it's the serious business of DINNER, since that happens tediously often...

Then it’s the serious business of DINNER, since that happens tediously often…

I've converted a bunch of recipes so that there's oven, slow cooker or pressure cooker instructions...

I’ve converted a bunch of recipes so that there’s oven, slow cooker or pressure cooker instructions…

Next chapter is full of ways to feed friends and family....

Next chapter is full of ways to feed friends and family….

And I finish off with celebrations with recipes for all kinds of dietary needs.

And I finish off with celebrations with recipes for all kinds of dietary needs.

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Pea, potato & haloumi frittatas

It’s a deadset crappy day outside today – which seems to happen a lot during school holidays! So we’re making the most of it by doing bugger-all. Miss F is reading on the couch. Mr M&P is fluffing about – a bit of reading, a bit of drawing evils guys with crossbows and a little bit of doing a lovely portrait of mummy.

My boobs aren't looking so great, but at least I'm smiling.

My boobs aren’t looking so great, but at least I’m smiling.

Thankfully my kids are pretty calm little people. They can handle a day of doing nothing – they relish it as much as I do. I’ve always thought that a bit of nothing time is essential for the spirit. Creative juices get to flow about, minds can wander over and around all sorts of random topics. Often we end these times recharged and ready for life. But I guess it is a chicken or egg thing – are my kids calm because I give them lots of calm times, or are we able to have calm times because they’re calm people? I can’t decide.

I can decide that these little frittatas have been a massive hit around VSHQ lately. Peas (my favourite vegie of ALL TIME) with haloumi flavour bombs, all padded out with potato making them almost Spanish omelette-like.

Back to my book.

vegie-smugglers-pea-potato-haloumi-frittata

Pea, potato & haloumi frittatas

These gluten-free little tasties are great hot, but also delicious cold, making them a great lunchbox item, too.

2 large potatoes, peeled, cubed into 1cm cubes
1 1/2 cups frozen peas
225g block haloumi cheese, in 5mm cubes
1 small carrot, peeled, grated
7 eggs, lightly whisked
1/4 cup grated parmesan cheese (not the powdered stuff)
3 tbsp fresh herbs (any combo of chives, mint, parsley is good), finely chopped
Salt & pepper

Preheat the oven to 200C. Grease a 12 hole muffin tin or line with paper cases.

Par cook the potato cubes by either steaming or microwaving them until barely tender. Set aside to cool slightly.

In a large bowl, combine everything (complicated recipe, I know).

Divide between your muffin holes. Bake for 30-35 minutes until golden and puffy.

Serves with salad.

Makes 12.

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Living in a cheese-lover’s paradise

For some reason I’ve had ‘Gangsta’s Paradise‘ stuck in my head all week. And boy, doesn’t accidentally singing that out loud in Woolies make you look cool! Especially when you’re a white Australian woman on the elegant side of 40. SO authentic – I mean, the things I know about livin’ in da hood!

Possibly in another 15 years I’ll be up-to-date enough to be humming a bit of Kanye on my way into hospital when I’m arriving for my hip replacement.

All I do know is that even the toughest gansta would love a bite of this ultimate macaroni cheese, since it contains not one, but FOUR types of cheese. It’d be good for them too, since it’s packed full of white vegies, making it the most versatile colour-gang food, especially designed for particularly fussy eaters.

Word to your mother. Homies.

vegie smugglers four cheese macaroni cheese pasta bake

Macaroni cheese times four!

4 cheese pasta bake

250-350g macaroni (depending on how many you’re feeding)
50g butter
1/4 cup plain flour
2 1/2 cups milk (warm the milk up in the microwave for a bit)
1 small head cauliflower
1 zucchini, grated
1 parsnip, peeled, grated
2 cups grated cheddar cheese
1/4 cup grated parmesan cheese (not the powdered stuff!)
1/2 cup ricotta cheese
Baby bocconcinis

Cook the pasta according to packet directions. Drain & set aside.

Preheat the oven to 180C. Grease a lasagne dish with spray oil and set aside.

Chop the cauliflower into small florets. Par cook, by steaming or microwave for a couple of minutes. I then pop it onto a large chopping board and hack away at it with my kitchen knife until it’s all in tiny pieces (you can also grate it).

Pop a large saucepan onto medium heat. Melt the butter then tip in the flour. Use a wooden spoon to stir it for a minute or so until it turns fragrant (it will start to smell like cooking biscuits). Gradually tip in the milk – really slowly at first and stir well the entire time. Initially it will form into a paste, but keep adding milk and stirring and it will loosen back out into a lovely thick sauce. For the best result, take your time and give your tuck-shop-lady arm muscles a bit of a work out. 🙂

Turn the heat off. Add the cheddar and parmesan. Use the residual heat to melt it through. Mix in the vegies and ricotta. Combine well and tip into your oven dish.
Smooth the surface. Press bocconcinis into the top.

Bake for 30 minutes or so until bubbling and the top is golden.

Serves 2 adults & 4 kids

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Where to shove a bunch of silverbeet

I’m always on the look out for healthy snacks for the kids. Since silverbeet is currently in season ($3 or less for a good bunch), it seemed like a good idea to see what I could whip up with it.

As with all my recipes, I’m keen to incorporate the vegetables with as little manipulating as possible, so rather than blanching the leaves, I chop them finely instead, give them a light saute with oil and soy sauce, then I mix through the eggs and it’s ready for a quick bake. The result is like a crustless quiche – gluten free and vegetarian.

The first time I made this recipe it seemed entirely UNLIKELY that the kids would have anything to do with this ugly, green thing. BUT I was wrong. Feeding it to them as a starter (cashing in on their pre-dinner hunger), they gave this a happy thumbs up and came back for more.

Just goes to show that it’s always worth giving things a go – you never can 100% predict what the kids will & won’t like.

vegie-smugglers-spinach-bites

Silverbeet eggy bites (gluten free)

1 tbsp olive oil
1 bunch silver beet. Washed well.
3 spring onions, finely sliced
1 tbsp soy sauce (use a GF soy sauce if you need)
2 tsp Dijon mustard
6 eggs
1 cup grated cheddar cheese
8-10 baby bocconcini

Preheat the oven to 180C. Line a loaf tin with baking paper. Set aside.

Use a large knife to trim the silver beet leaves off the stalks. Discard the stalks, stack the leaves and start hacking away until it is all finely shredded/chopped.

Heat a large frying pan over medium-high heat. Add the oil then carefully place in the silver beet. It will sizzle and shrink. Use tongs to gently turn it over it so that it wilts evenly for a few minutes before sprinkling over the soy sauce. Stir through for another minute then set aside to cool slightly.

In a large bowl, whisk the mustard and eggs. Stir through the grated cheese and mix in the cooked spinach. Transfer contents into your tin. Spread evenly and push the bocconcinis into the mixture so the tops are just poking out.

Bake for 20-25 minutes until golden.

Serves 2 adults & 2 kids as lunch or part of a larger meal (it’s nice with salad & bread – although that kind of kills the GF vibe, doesn’t it!).

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Other ways to cook with spinach or silver beet?

Try out my vegetarian lasagne, or these cute little filo cheese & spinach sticks.

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This lunchbox idea solves soggy-sandwich-syndrome

If you’ve hit mid-year and find yourself all adrift and out of sandwich ideas then this healthy recipe is the rope thrown to you by the lunchbox coast-rescue-guard-lifesavery-people.

A batch of these will brighten up the drabbest lunch bag and keep the kids vaguely inspired for the rest of Term 2. A double batch will do lunch boxes and then can be reheated and served with a soup…. (keep watching listeners, there’s an insanely good recipe for that coming next week).

Can you tell I’ve settled back into the land of the cooking? I have. And quite cheerily, too. There may have even been a bit of humming going on whilst I whipped these up.

And before you say, “AS IF I’m going to BAKE for their lunches”, I’ll just remind you that this recipe is prepared in about 10 minutes, especially if you get a gadget on your side. And the kid’s containers will come home empty, SANS crusts, half eaten bits or slobbery seconds. So, worth the effort, I say.

healthy lunchbox ideas - cheese and veggie savoury rock cakes
Cheese & kumura rock cakes

75g butter, cubed, left to soften
3/4 cup self-raising flour
60g grated cheese (about 3/4 cup)
1/2 cup grated zucchini
1/2 cup grated sweet potato (kumura)
1 egg
1/2 tsp Dijon mustard

Preheat the oven to 190C. Line a baking tray with baking paper.

Let the butter soften in a large mixing bowl. Sprinkle over the flour and use your fingertips to rub it together (usually takes a couple of minutes – you could do this in a food processor if you prefer).

Tip in the cheese and veggies. Mix well.

In a small bowl whisk together the egg and mustard. Tip this into the flour mix and combine. The mix should now be ‘dough’ like and should hold together well.

Use your hands to press the mixture into 8 even-sized patties. Place on the tray and bake for 15-20 minutes until golden and cooked through

Makes 8.

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